Italian Cheeses » CellarTours Italian Cheeses Travel Overview of Cheese from Italy Cheeses from Italy have found their place in the hearts of foodies all over the world. There are hundreds of cheeses in Italy, made virtually everywhere – from the alpine meadows of the north, to the picturesque rolling hills of Tuscany to the romantic plains of Sicily . Parmigiano, Mozzarella and Provolone only scratch the surface of Italian dairy. Cured and soft, intensely fragrant and mild, ideal for shredding or perfect for spreading, made with cow, goat, sheep or buffalo milk, there are countless varieties of cheese in Italy, with each region offering its own specialties and spins on the classics. The “Slow Food” Movement runs a spectacular Bi-Annual Cheese fair in the Piemonte town of Bra, and this is really Cheese Mecca! Quality is of the utmost importance to Italian cheese producers and there are cheese “conzorzios”, quality control boards (similar to wine and olive oil) for each type. There are two quality classifications for Italian Cheese- DOP (Denominazione Di Origine Protetta, ie.

Protected Designation of Origin), and IGT (Indicazione Geografica Protetta, ie Protected geographic Indication, same quality control also used for wine) so if you see these labels on the cheese it signifies the maximum in quality assurance. While it would be impossible to cover all of the Italy’s amazing cheeses, here is a look at some you are likely to encounter on your gourmet tour of Italy, along with other more classic gems. Campania, Calabria and Puglia - Southern Italy Burrata - a variant of Mozarella from Puglia , a gorgeous calorie bomb. The process is similar to mozzarella with the difference being additional cream is added. The result is a hedonistic, milky cheese, best when just-made. Burrata is served on its own or also in white pasta. Delicious. Caciocavallo - This Southern Italian cheese is shaped like a mini gourd, and comes plain or smoked. Made with cows’ milk, it is a hand shaped cheese (“Pasta Filata”) and can be eaten as soon as 3 months of ripening. Can be consumed while young (usually after 2 months), as well as when aged (up to 2 years).

The Caciocavallo Silano DOP is made in all the southern provinces- Campania , Calabria, Molise, Basilicata and Puglia. Canestrato Pugliese - from Italy´s “heel” of Apulia (“Puglia” in Italian), this delicious cheese is made in the Foggia province. It is a flaky sheep’s cheese that has used the same production technique since it was mentioned in Homer´s Odyssey. The cheeses are aged on fennel stalks from 2 months to a year. Intense bouquet and a parmigiano-like texture, this cheese pairs well with a rich Puglian red from the Tormaresca estate. Mozzarella - Authentic Mozarella is made with water buffalo milk. When made with cow milk, the correct term is “Fiordilatte”. The process used is the classic “Pasta Filata”, of hand stretching and kneading after the curd is dipped into hot whey. When exported, Mozzarella is most often seen as a soft, fresh cheese formed into a ball shape and stored in water. However fresh mozzarella must be eaten within 24 hours and is one of the sublime pleasures on earth!

You can taste fresh mozzarella in many high-end restaurants in Italy, particularly in Campania where real Mozzarella di Bufala is made. At the Vanullo dairy for example, taste just-made Buffalo milk yoghurts, ice creams, and moist mozzarella “braids” (called “treccia”)- an unforgettable experience! Delicious served with heirloom tomatoes and fresh basil (called an "insalata caprese", or “Capri Salad), it's also the world's favorite pizza topping. Sardinia and Sicilian, Italian Islands Fiore Sardo - “Sardinian Flower”, this sheep’s cheese (pecorino) is firm and with savory nuances of Mediterranean herbs. Aged from 1-6 months, this cheese is of the highest quality and is made using historic techniques.

Pecorino - while Pecorino is made in many different regions of Italy (Pecorino Romano from Rome , Pecorino Toscano from Tuscany and Pecorino Siciliano from Sicily, Pecorino dei Monti Sibillini from Marche , Pecorino del Sannio from Molise, or example), Pecorino Sardo from Sardinia is the one most exported. “Pecorino” is actually a term given to any Italian cheese made from sheep's milk as “pecora” means sheep. Pecorino is a hard, pressed cheese, which is often aged. In general, it takes up to a year for the cheese to mature and it is during this time Pecorino´s characteristic tangy and savory flavor comes into its own. Pecorino cheese is used in a variety of ways- served on its own in wedges with wine, as an ingredient in many sauces including pesto and grated into risottos and over pasta. Piacintinu - this unique saffron-colored Sicilian cheese is a hard sheep´s cheese made between October and June and served fresh.

It is spiked with peppercorns and pairs well with a Sicilian white like Planeta´s buttery Chardonnay. Ragusano - the name of this cheese comes from the Sicilian city of “Ragusa” (a beautiful place known for its Baroque architecture). Cows milk from the special Modicana breed of cows is used to make this small production cheese, which can be aged from 3 months to one year. Emilia Romagna, Marche and Tuscany Casciotta d´Urbino - from the marvellous region of Marche on the Adriatic coast, this cheese is made with 70% sheep´s milk and 30% cow´s milk. It is a young, tender cheese usually only aged 20-30 days. An anecdote is that this cheese is said to have been a favorite of Michelangelo! Marzolino del Chianti - this young soft cheese is made in the lovely Chianti wine country with raw ewe milk. Intense flavor. Goes great with a luscious Riserva from Chianti’s Badia Coltibuono estate. Parmigiano Reggiano - “Parmesan” is perhaps Italy's best-known cheese.

There is a wild gamut of qualities and prices, with the simplest of this cow-milk cheese being aged 12 months and the more sought-after versions boasting 36 months of aging and an impeccable production process. Parmigiano Reggiano has an appellation which is very strict and can only be made in certain areas including Bologna alla sinistra del fiume Reno, Mantova alla destra del fiume Po, Modena , Parma , Reggio nell'Emilia. Parma is the heart of Parmigiano production; here, they often serve roughly cut chunks of cheese with sparkling wine, an excellent combination. You can also grate it over pasta, salad, soup or bread, or toss the rind into a stew for added flavor. Pecorino di Pienza - a superb example of pecorino, this sheep’s cheese can be sold fresh (with a red rind) or aged (with a black rind). It is also often sold in small pieces in extra virgin Tuscan olive oil in jars. Lombardy Bagòs - This delicious cheese is made in the Val Caffaro in Eastern Lombardy .

“Bagòs” in Brescian dialect means “Bagolino” and Bagolino refers to the little village where this cheese was invented. Cows milk is used to make this yellow cheese (colored from saffron), often aged for 1 to 2 years. Pairs well with Franciacorta bubbly. Bitto - Made near the Valtellina wine producing region of northern Lombardy, Bitto is a wonderful cows cheese that can be “young” (70 days) or aged (“stagionato”) for up to 10 years. Intense flavor and bouquet. A small amount of goats’ milk can also be included. Gorgonzola - A pungent "Italian Blue Cheese", Gorgonzola is an intensely flavorful semi-soft cheese that's best eaten on salads, with fruit like grapes or pears, or spread on bread. It's excellent accompanied by the rich Amarone and Recioto wines. Made in both Lombardy and Piedmont . Magnuca - This Lombard cheese is made with cow milk and comes from the Val Chiavenna. It can be aged for as little as 1 month and up to one year.

It can be served in slices to accompany polenta. Pairs well with robust red wines from Valtellina. Mascarpone - technically not a cheese as it is made with cream instead of milk; the process is similar to yogurt. The texture is soft and ultra creamy and is saltless, so used for many desserts. Mascarpone is the key ingredient in Tiramisu, for example. It is also used in savory sauces to add a depth of flavor. Taleggio - this short and squat soft cheese comes in rectangular shapes and is made with pure cows milk. The most famous characteristic of taleggio is its powerful aroma. Maturing takes about 40 days and Taleggio is often used in cooking (risottos especially) as it has a delicious almost fruity flavor. The Val Taleggio (namesake) is in Lombardy near Lake Como, but Taleggio is made all over the north of Italy including Piedmont (Novara and Verbania) and the Veneto ( Treviso ).

Piedmont Bra - One of the best cheeses in Piedmont, there are different types of Bra: Bra Tenero (young, usually about 45 days), Bra Duro (aged usually for 6 months) and Bra Nostrale. Bra Duro tends to be the nuttiest one, all delicious. Bra is also the Piedmont town that is home to the Slow Food Movement, and is near Barolo and Barbaresco wine country. Blu del Moncenisio – Cheese made from unpasteurized cows milk, fantastic Alpine cheese which is a streaked “blue” produced in the area around Moncenisio. Tastes great with late harvest sweet wines. Castelmagno - named after the village where it is made, this is one of the most renowned cheeses of Piedmont. Made in the Alps (in the Grana Valley) from a specific breed of Piemontese Cow milk of two separate milings and then aged naturally in caves for 2 to 5 months. The cheese is crumbly and a pearly color with blue streaks. Apart from being a great dessert cheese, it is also used a lot in gourmet cooking.

Raschera d´Alpeggio – named after the Raschera Alps (Cuneo province, Piedmont). Made from cows’ milk, the taste is pronounced, herbaceous, and moderately spicy in the aged version. Pairs well with juicy Dolcetto d´Alba. Vall d´Aosta Fontina - A favorite for gourmet fondues, this semi-soft cows'-milk cheese is made in the French influenced Aosta Valley in northwest Italy. Fontina has a wonderful mild nutty, and buttery flavor. North Eastern Italy Asiago - You'll find this mild hard cheese shredded over pasta or atop risotto. This pale cheese is made with cow's milk and can be aged for up to 24 months. Assiago Mezzano is 6 months old, Vecchio is one year old and Stravecchio is 2 years old. Asiago is produced in both the Veneto (Padova, Vicenza, Treviso) and Alto Adige (Trento) areas.

Montasio - this delicious cheese is made with cows milk in the Veneto (Belluno, Treviso and Padova) and in Friuli (Udine, Trieste, Gorizia, Pordenone, etc). The “stagionatura” (ageing) is minimum 2 months and Montasio can be aged up to one year. The flavor is intense and concentrated, and pairs nicely with Friuli´s “Super Whites” such as the Bastianich Vespa. Others of note Grana Padano – this cheese is the “twin” of Parmigiano Reggiano. However while Parmigiano Reggiano is only made in a small protected appellation in Emilia Romagna, Grana Padano is made all over the plains of Northern Italy from Piedmont, Lombardy, Trentino, Veneto and of course Emilia Romagna. This affects flavor ever so slightly in the types of grass the cows eat in the varying regions. Grana Padano is also a little paler than parmigiano.

Ricotta - Made all over the Italian peninsula, Ricotta is created by combining the whey from other cheeses, the spreadably soft Ricotta is most often used as a cooking ingredient; it's a must for dishes like lasagna, manicotti and cheesecake. Variations of traditional ricotta include “Ricotta Forte” (Puglia), “Ricotta Affumicata Sarda” (Sardinia), “Ricotta Infornata” (Sicily and Puglia), “Ricotta Ossolana” (Piedmont), and “Ricotta Salata” (Sicily, Sardinia and Puglia). Facebook discussion: Pasta Cucina - La Verne, CA Pasta Cucina A great introduction to the culinary regions of Italy. Giovanni Bruschetta Bruschetta 8.95 Drizzled w/ ex-virgin olive oil, vine ripen tomatoes, creamy cannellini beans, fresh sweet basil & shards of pecorino romano.

Antipasta Al Aruffo’s Soperessata salami, mozzarella, marinated Italian tuscan cured olives, oven roasted tomatoes & bruschetta Burrata Bruschetta 8.95 Fresh burrata cheese, silky outside & buttery panna cream inside, drizzled w/ ex-virgin olive, fresh lemon zest, ground black pepper, sea salt & bruschetta. Tuscan Olives 5.95 Mixed Italian tuscan olives marinated in, ex-virgin olive oil, zest of blood orange, peppercorns & sea salt. Pomodori Caprese 8.95 Vine ripen‏ tomatoes layered w/ fior di latte mozzarella, ex-virgin olive oil, aged balsamic vinegar, fresh basil pesto & shards of pecorino romano. Calamari Fritti Lightly seasoned & crisp. Served w/ fresh lemon & garlic butter sauce for dipping. Antipasti Arrostito 12.95 Elephant garlic roasted w/ ex-virgin olive oil.

Sun-dried tomatoes, basil & peperonata pesto’s, fior di latte mozzarella, roasted red peppers, tuscan cured olives & bruschetta toast. Fonduta Di Formaggio 12.95 Fontina, pecorino‏ romano, provolone & mozzarella cheeses. Melted w/ cognac & sweet cream. Bruschetta toast for dunking, delicious! Pizzette thin crust individual pizzas, w/ the finest Italian ingredients, are the hallmarks of these gourmet pizzas. Caprese 13.95 Fresh vine ripen tomatoes, fior di latte mozzarella, provolone & fontina cheeses, fresh basil & shards of pecorino romano cheese. Side Roasted garlic & spinach, sun-dried tomatoes, fresh sweet basil pesto, gorgonzola, mozzarella & provolone cheeses. Side Sicilian Italian sausage, peperonata pesto, roasted sweet bell peppers, tuscan cured olives, mozzarella & pecorino romano. Side Served w/ soup or salad & Aruffo’s tuscany style garlic bread. Switch to caesar salad.

Pesce Del Giorno Fresh catch of the day, served w/ fresh vegetables & pasta. Market price. Side Cape Capensis 15.95 A traditional fish from the amalfi coast “merluza”. Parmigiano crusted w/ lemoncello cream, served w/ fresh vegetables & pasta. Side Pacific salmon grilled, draped w/ fresh orange & dill sauce. Served w/ fresh vegetables & pasta. Side Fettuccine Salmoni 14.95 Fettuccine pasta, pacific salmon, ex-virgin olive oil, roasted garlic, fresh lemon, capers, pear tomatoes pinot grigio wine. Side Alfredo Del Mare 15.95 Egg fettuccine, succulent baby clams, gulf shrimp, sea scallops & roma tomatoes. In a light cream sauce w/ pecorino romano. Side Mussels Freschi 16.95 Sweet succulent mussels, sautéed w/ fresh roasted garlic, oregano, basil, ex-virgin olive oil, sweet butter, roma tomatoes & pinot grigio wine, served over linguini.

Side Capellini pasta w/ gulf shrimp, ex-virgin olive oil, roasted garlic, pear tomatoes & pecorino romano cheese. Side Scampi Alla Dolce Vita 14.95 Linguine pasta,‏ gulf shrimp sautéed w/ ex-virgin olive oil, roasted garlic, brown mushrooms & pinot grigio wine. Served in a delicate lemon butter cream sauce. Side Vongole Freschi 16.95 Succulent fresh baby clams. Sautéed w/ fresh roasted garlic, oregano, basil, ex-virgin olive oil, sweet butter & pinot grigio wine, served over linguini. Side Calamari Napoletana 13.95 Linguini pasta w/ baby calamari sautéed w/ ex-virgin olive oil, fresh roasted garlic, brown mushrooms & spicy marinara sauce. Side Pettini Limoncello 15.95 Lemon fettuccini sautéed w/ sea scallops, fresh lemon, parsley & pinot grigio wine. Creates a smooth lemon butter cream sauce. Side Country style Italian sandwiches served w/ parmigiana fries.

Pollo Milanese Panini 10.95 From the city of parma. Parmigianino breaded chicken breasts, fried crisp, topped w/ fresh arugula & shavings of pecorino romano cheese, country style Italian bread laced in fresh sweet basil pesto. Extra Caprese Pomodori 10.95 Country style bread, ex-virgin olive oil, vine ripen tomatoes, fior di latte mozzarella cheese & fresh basil pesto. Extra Salsiccia 10.95 Italian baguette,‏ sweet Italian country sausage, roasted w/ sweet bell peppers, topped w/ marinara sauce & melted mozzarella. Extra Italian baguette,‏ grilled prime flat iron steak, caramelized sweet onion & melted mozzarella. Extra Meatballs simmered‏ in spicy tomato sauce, layered on an Italian baguette, w/ melted mozzarella cheese. Extra Parmigiano Del Pollo 10.95 Parmigianino breaded chicken breasts, fried crisp, layered w/ spicy tomato sauce & baked w/ melted mozzarella cheese on an Italian baguette.

Extra Served w/ Aruffo’s tuscany style garlic bread. Caesar 8.95 A classic taste of Italy, crisp romaine tossed w/ our house-made caesar, bruschetta croutons & shards of pecorino romano. Meat Spinachi 9.95 Baby spinach tossed in balsamic dijon vinaigrette, crisp prosciutto, fresh brown mushrooms, wedges of hard boiled eggs, bruschetta croutons & goat cheese. Meat Arugula 10.95 Wild baby arugula tossed w/ dried bing cherries, toasted walnuts, pecorino romano shards & vinaigrette of ex-virgin olive oil, lemon & cracked black pepper. Meat Pollo Milanese 12.94 Chicken breast, incrusted w/ parmigiano bread crumbs, fried crisp, w/ wild baby arugula, tossed in ex-virgin olive oil, lemon & cracked black pepper vinaigrette, topped w/ shards of peccorino romano.

Extra Grilled Salmoni 14.95 Grilled pacific‏ salmon, mesclun spring mix w/ champagne vinaigrette, pear tomatoes, sweet red onion, orange sections & bruschetta croutons. Extra Soup of the day & tuscany garlic bread Extra House salad & tuscany garlic bread Extra Soup, house‏ salad & tuscany style garlic bread. Extra +3.95 Carni Served w/ soup or salad, Aruffo’s tuscany style garlic bread, fresh vegetables & pasta. Switch to a caesar salad. Bisticca Con Marsala Prime cut flat iron steak charbroiled, in a sauce of sweet marsala wine & peppercorns. Side Chicken breast sautéed w/ fresh mushrooms, fresh lemon, hint of cream & pinot grigio wine. Side Chicken breast sautéed w/ fresh mushrooms, laced w/ a rich savory sweet marsala wine sauce. Side Parmigiano Del Pollo 14.95 Parmigianino breaded chicken breasts, fried crisp. Topped w/ spicy tomato sauce & baked w/ melted mozzarella cheese.

Side Italian country sausage, roasted sweet bell peppers & onions, in rich roma tomato sauce. Side +2.5 Ravioli‏ European style w/ delicious gourmet fillings, captured in a thin flavorful pasta, finished w/ a delicate sauce. Served w/ soup or salad & Aruffo’s tuscany style garlic bread. Switch to caesar salad. Formaggio Ricotta cheese ravioli, sweet Italian basil & plum tomato sauce. Baked w/ melted mozzarella cheese. Side Zucca 12.95 A delicate blend of Italian pumpkin surrounded in a sauce of mascarpone cheese, hint of frangelico hazelnut liqueur, cream & toasted black walnuts. Side Chicken breast ravioli in a sauce of roma tomatoes, roasted garlic & fresh basil sauce. Side Spinaci 12.95 An irresistible blend of ricotta, mozzarella & pecorino romano, incased in spinach pasta, a delicately balanced sauce of ex-virgin olive oil, plum tomatoes, roasted garlic & fresh spinach. Side Served w/ soup or salad & Aruffo’s tuscany style garlic bread. Switch to caesar salad.

Pomodoro Capellini Capellini pasta, Italian roma tomatoes, fresh sweet basil, fresh roasted garlic & ex-virgin olive oil. Side Ragu Alla Bolognese 11.95 Spaghetti w/ a rich & hearty ragu of ground sirloin simmered in Italian roma tomatoes, basil, oregano & fresh roasted garlic. Side Giant meatball over spaghetti, smothered w/ a rich & hearty beef ragu sauce. Side Pesto 11.95 Campanella pasta, basil pesto: ex-virgin olive oil, garlic, sweet Italian basil, pine nuts, hint of cream & peccorino romano cheese. Side Spaghetti pasta, tossed w/ fresh garlic, sautéed golden brown, in ex-virgin olive oil & sun-dried tomatoes. Side Lasagne Al Forno 12.95 Layers of rich egg noodles oozing w/ ground sirloin, ricotta, mozzarella & pecorino romano. In a rich & hearty ragu tomato sauce. Side Lasagne Al Spinaci 12.95 Layers of rich egg noodles, fresh spinach, ricotta & mozzarella cheeses.

In a light fresh spinach cream sauce & baked w/ melted mozzarella. Side Melanzane Fiorentina 12.95 Fresh eggplant rolled & filled w/ ricotta, mozzarella & pecorino romano. Baked in a delicate fresh spinach cream sauce. Side Melanzane E Pomodoro 12.95 Fresh eggplant layered w/ ricotta & pecorino romano, in a rich roma tomato sauce, baked w/ melted mozzarella. Side Fresh egg fettuccine, in a rich cream sauce w/ fresh imported pecorino romano. Charbroiled chicken breast Fresh egg fettuccine in a rich pesto cream sauce w/ charbroiled chicken breast & roma tomatoes. Side Penne pasta in a smooth creamy alfredo sauce, w/ farm fresh vegetables & pecorino romano. Side Tortellini Della Mamma 12.95 Spinach & egg tortellini, stuffed w/ pecorino romano, baked w/ sweet peas, prosciutto & parmigiano cheese in a delicate cream sauce. Side Cannelloni Del Pollo 13.95 Thin crepes filled w/ chicken breast & fresh spinach.

In a sauce of fresh cream, imported pecorino romano & fresh spinach. Side Italian potato dumplings in a rich & savory marinara sauce, baked w/ melted mozzarella. Side Salsiccia Strozzapreti 13.95 Stozzapreti pasta, Italian country sausage, sicilian cured olives, sautéed w/ pesto peperonta: fresh roasted sweet red bell peppers, ex-virgin olive oil, garlic, walnuts & shaved pecorino romano. Side Penne pasta, Italian plum tomatoes, sweet basil, vodka cream sauce & w/ shards of pecorino romano. Side A great introduction to the culinary regions of Italy. Giovanni Bruschetta Bruschetta 8.95 Drizzled w/ ex-virgin olive oil, vine ripen tomatoes, creamy cannellini beans, fresh sweet basil & shards of pecorino romano. Antipasta Al Aruffo's Soperessata salami, mozzarella, marinated Italian tuscan cured olives, oven roasted tomatoes & bruschetta.

Burrata Bruschetta 8.95 Fresh burrata cheese, silky outside & buttery panna cream inside, drizzled w/ ex-virgin olive, fresh lemon zest, ground black pepper, sea salt & bruschetta. Tuscan Olives 5.95 Mixed Italian tuscan olives marinated in, ex-virgin olive oil, zest of blood orange, peppercorns & sea salt. Pomodori Caprese 8.95 Vine ripen‏ tomatoes layered w/ fior di latte mozzarella, ex-virgin olive oil, aged balsamic vinegar, fresh basil pesto & shards of pecorino romano. Calamari Fritti Lightly seasoned & crisp. Served w/ fresh lemon & garlic butter sauce for dipping. Antipasti Arrostito 12.95 Layer bruschetta toast w/ elephant garlic roasted in ex- virgin olive oil, making a rich & buttery, melt in your mouth clove, peperonata pesto sun-dried tomatoes, fior di latte mozzarella, roasted red peppers & tuscan cured olives.

Fonduta Di Formaggio 12.95 Fontina, pecorino‏ romano, provolone & mozzarella cheeses. Melted w/ cognac & sweet cream. Bruschetta toast for dunking, delicious! Pizzette Thin crust individual pizzas, w/ the finest Italian ingredients, are the hallmarks of these gourmet pizzas. Caprese 13.95 Fresh vine ripen tomatoes, fior di latte mozzarella, provolone & fontina cheeses, fresh basil & shards of pecorino romano cheese. Side Roasted spinach & garlic, sun-dried tomatoes, fresh sweet basil pesto, gorgonzola, mozzarella & provolone cheeses. Side Salsiccia 13.95 Sicilian country style Italian sausage, peperonata pesto, roasted sweet bell peppers, tuscan cured olives, wild mushrooms, mozzarella & pecorino romano. Side Entree salads served w/ Aruffo’s tuscany style garlic bread. Caesar 10.95 A classic taste of Italy, crisp romaine tossed w/ our house caesar, bruschetta croutons & shards of pecorino romano.

Meat Add a cup of soup +3.95 Spinachi 10.95 Baby spinach tossed in balsamic dijon vinaigrette, crisp prosciutto, fresh brown mushrooms, wedges of hard boiled eggs, bruschetta croutons & goat cheese. Meat Add a cup of soup +3.95 Arugula 10.95 Wild baby arugula tossed w/ dried bing cherries, pecorino romano shards, toasted walnuts & a vinaigrette of ex-virgin olive oil, lemon & cracked black pepper. Meat Add a cup of soup +3.95 Carni Served w/ soup or salad, Aruffo’s tuscany style garlic bread, fresh vegetables & pasta. Switch to caesar salad. Scaloppine E Marsala Tender milk fed veal scaloppine, sauteed w/ fresh mushrooms, rich & savory sweet marsala wine sauce. Side Tender milk fed veal scaloppine sauteed w/ fresh mushrooms, cream, lemon & pinot grigio wine.

Side Saltimbocca Del Romana 25.95 Angus prime cut flat iron steak, charbroiled laced w/ sauteed fresh brown mushrooms & marsala wine. Topped w/ prosciutto & melted mozzarella. Flavorful & incredibly tender, unbelievable sauce! Side Mignon Del Raccordo 29.95 angus prime cut petite filet mignon charbroiled & served w/ sauteed caramelized pearl onions, topped w/ Italian gorgonzola cheese, laced in a rich chianti wine sauce. Side Chicken breast‏ sauteed w/ fresh mushrooms, fresh lemon, hint of cream & pinot grigio wine. Side Chicken breast sauteed w/ fresh mushrooms, laced in a rich savory sweet marsala wine sauce. Side Parmigiano Del Pollo 18.95 Parmigianino breaded chicken breasts, fried crisp, topped w/ spicy tomato sauce, baked w/ melted mozzarella cheese. Side Served w/ soup or salad & Aruffo’s tuscany style garlic bread. Switch to caesar salad.

Pomodoro Capellini 13.95 capellini pasta, fresh pomodoro sauce of Italian roma tomatoes, fresh sweet basil, fresh roasted garlic & ex-virgin olive oil. Side Ragu Bolognese 14.95 Spaghetti w/ a rich & hearty ragu of ground sirloin simmered in Italian roma tomatoes, basil, oregano & fresh roasted garlic. Side Giant meatballs over spaghetti, smothered w/ a rich & hearty beef ragu sauce. Side Pesto 15.95 Campanella pasta,‏ basil pesto: ex-virgin olive oil, garlic, sweet Italian basil, pine nuts, hint of cream & peccorino romano cheese. Side Spaghetti, tossed‏ w/ fresh garlic, sauteed golden brown, in ex-virgin olive oil & tomatoes slow roasted. Side Lasagne Al Forno 15.95 Layers of‏ rich egg noodles oozing w/ ground sirloin, ricotta, mozzarella & pecorino romano. In a rich & hearty ragu tomato sauce.

Side Lasagne Al Spinaci 16.95 Layers of rich egg noodles, fresh spinach, ricotta & mozzarella cheeses. In a light fresh spinach cream sauce w/ melted mozzarella cheese. Side Melanzane Fiorentina 14.95 Fresh eggplant rolled & filled w/ ricotta, mozzarella & pecorino romano. Baked in a delicate fresh spinach cream sauce. Side Melanzane E Pomodoro 14.95 Fresh eggplant layered w/ ricotta & pecorino romano, in a rich roma tomato sauce, baked w/ melted mozzarella. Side Fresh egg fettuccine, in a rich cream sauce w/ fresh imported pecorino romano. Side Fresh egg fettuccine in a rich pesto cream sauce w/ charbroiled chicken breast & roma tomatoes. Side Penne pasta‏ in a smooth creamy alfredo sauce, w/ farm fresh vegetables & pecorino romano. Side Tortellini Della Mamma 15.95 Spinach & egg tortellini, stuffed w/ pecorino romano cheese, baked w/ sweet peas, prosciutto & parmigiano cheese in a delicate cream sauce.

Side Cannelloni Del Pollo 16.95 Thin crepes filled w/ chicken breast & fresh spinach. In a sauce of fresh cream, imported pecorino romano & fresh spinach. Side Italian potato‏ dumplings in a rich & savory marinara sauce, baked w/ melted mozzarella. Side Salsiccia Strozzapreti 16.95 Stozzapreti pasta, Italian country sausage, sicilian cured olives, sauteed w/ pesto peperonta: fresh roasted sweet red bell peppers, ex-virgin olive oil, garlic, walnuts & shaved pecorino romano. Side penne pasta, Italian plum tomatoes, sweet basil & vodka cream sauce, w/ shards of pecorino romano. Side +2.5 Ravioli European style w/ delicious gourmet fillings, captured in a thin flavorful pasta, finished w/ a delicate sauce. Served w/ soup or salad & Aruffo’s tuscany style garlic bread. Switch to caesar salad. Formaggio Ricotta cheese ravioli, sweet Italian basil & plum tomato sauce. baked w/ melted mozzarella cheese.

Side Zucca 15.95 A delicate blend of Italian pumpkin surrounded in a sauce of mascarpone cheese, hint of frangelico hazelnut liqueur, cream & toasted black walnuts. Side Chicken breast ravioli in a sauce of roma tomatoes, roasted garlic & fresh basil sauce. Side Granchio 17.95 Delicately seasoned king crab ravioli, surrounded in Italian plum tomato & vodka cream sauce, w/ shards of pecorino romano. Side Spinaci 15.95 An irresistible blend of ricotta, mozzarella & pecorino romano, incased in spinach pasta, a delicately balanced sauce of ex-virgin olive oil, plum tomatoes, roasted garlic & fresh spinach. Side Fresh catch of the day, served w/ fresh vegetables & pasta. Market price. Cape capensis Side cape Capensis 18.95 A traditional fish from the Amalfi Coast “Merluza”. parmigiano crusted w/ lemoncello cream, served w/ fresh vegetables & pasta. Side Pacific salmon grilled, draped w/ fresh orange & dill sauce. Served w/ fresh vegetables & pasta.

Side Vongole Freschi 18.95 Succulent fresh baby clams. Sauteed w/ fresh roasted garlic, oregano, basil, ex-virgin olive oil, sweet butter & pinot grigio wine, served over linguini. Side Fettuccine Salmoni 19.95 Fettuccine pasta, pacific salmon, ex-virgin olive oil, roasted garlic, fresh lemon, capers, pear tomatoes & pinot grigio wine. Side Mussels Freschi 18.95 Sweet succulent mussels, sauteed w/ fresh roasted garlic, oregano, basil, ex-virgin olive oil, sweet butter, roma tomatoes & pinot grigio wine, served over linguini. Side Alfredo Del Mare 21.95 Egg fettuccine, succulent baby clams, gulf shrimp, sea scallops & roma tomatoes. In a light cream sauce w/ pecorino romano. Side Bouillabaisse Di Mare 26.95 Linguine pasta, catch of the day, sea scallops, gulf shrimp & calamari.

In a rich & savory seafood sauce of ex-virgin olive oil, roasted garlic, spicy marinara & pinot grigio wine. Side Capellini pasta, gulf shrimp, ex-virgin olive oil, roasted garlic, pear tomatoes & pecorino romano cheese. Side Scampi Alla Dolce Vita 19.95 Linguine pasta, gulf shrimp sauteed w/ ex-virgin olive oil, roasted garlic, brown mushrooms & pinot grigio wine. Served in a delicate lemon butter cream sauce. Side Pettini Limoncello 20.95 Lemon fettuccini sauteed w/ sea scallops, fresh lemon, parsley & pinot grigio wine. Creates a smooth lemon butter cream sauce. Side Johannesburg Riesling, Mirassou Winery, Sonoma 28 Bronze medal. Distinctly soft & yet crisp fruit forward. Aromas of peach, apricots, & spice w/ intense fruit flavors of red apple & peach. A slight touch of effervescence on the palate. Pinot Grigio, Eola Hills, Napa Valley 24 Best buy 86 points silver medal.

Fruit forward, fresh bartlett pear aroma, light refreshing & a little fruity w/ a light finish & little spritz on the finish. Sauvignon Blanc, Hanna, Russian River 34 90 Points. Vibrant straw in color w/ a tinge of green. Smoothly textured w/ quaffable flavors, aromas long, lingering zingy finish. Sauvignon Blanc, Dancing Bull, Sonoma 29 Platinum medal. Crisp & clean w/ bright citrus tanginess a hint of herbaceousness, gives the finished wine, elegance & balance to the mouth feel. Rose of Sangiovese, Barnard Griffin Winery 31 Bronze medal‏ / best of show. Possessing a lovely, bright, garnet hue. Strawberry, pomegranate, watermelon nose. Bright & dry boasting long balanced flavors of strawberry & lime. Satisfying. Chardonnay, Raymond Lot 3 Napa 30 98 Points wine spectator. Ultra-crisp w/ flavors of green apple, pear & some tropical fruit overtones, hint of oak.

Chardonnay, Bianchi Jacks Ranch, Napa 30 Alluring aromas reminiscent of citrus, pineapple, kiwi & vanilla. Full flavors of creamy, toasty oak spice & peach cobbler...a lingering rich mouthfeel. Pinot Noir, Bridlewood Estate, Monterey 31 Silver medal.‏ Dark fruit flavors of curant plum & blueberry w/ nuances of vanilla & brown spce well-balanced, round mouthfeel, smooth lingering finish. Pinot Noir, Mirassou Winery, Central Coast 30 Gold metal. Flavors of pomegranates cherries & currants w/ complementing aromas of strawberries, pomegranates & cherries. Cabernet Lot 7, Raymond, Napa 32 Blend of cabernet sauvignon, zinfandel & syrah. Red fruits of raspberry & bing cherry on the nose, aromas of anise, exotic spices of cardamom, & plum. Very soft & supple on the mouth, w/ ripe, juicy tannins. Stawberry notes are vivid on the palate, & intermingled w/ hints of cedar & a subtle tobacco finish.

Chianti classico reserva, nozzole la furra, Tuscany 59 91 Points. Ripe, refined cherry & red berry fruit underscored by distinct impressions of mushrooms, anise lead into this wine’ elegantly textured palate. Finely tuned tannins & fresh acidity. Chianti Classico, D.O.C.G., Straccali, Tuscany 32 Michelangelo 1475-1516. Italian sculptor, painter, architect, & poet. Fettuccine Alfredo 9.95 Marco Polo. An Italian traveler & adventurer. Wrote the world greatest travel book, "The Book of Marco Polo". absent from his home in Venice, Italy for twenty three years while traveling. Penne w/ Butter & Parmigiano Cheese 9.95 Christopher Columbus born in Genoa Italy, clever & brave. He learned from Marco Polo’s book. Arrived in America October 12, 1492, he had thought he had landed in India. Angel Hair w/ Marinara Italy. Italia a country in Europe including the Mediterranean Islands of Sicily & Sardinia; Capital, Rome.

Cheese Ravioli 9.95 Catherine de'‏ Medice. In 1533 Catherine introduced the art of cooking into France. (Yes, the French historians admit it.) She also introduce the fork. Chicken Parmagiana Strips Galileo. Galilei Galileo was a great mathematician & inventor of the telescope. Salsiccia or Cheese Pizza 10.95 Leonardo da Vinci. Leonardo da Vinci painted many masterpieces such as The Mona Lisa & The Last Supper. Meatball & Spaghetti 9.95 An Authentic Taste of the Mediterranean with Roman Locals in Rome, Metropolitan City of Rome, Italy About the dining experience I was born and raised in Rome, while Gaetano comes from a small town in the Southern part of Italy. Our menus are a very unique combination of both Roman and Neapolitan dishes that we usually enjoy with family and friends. We will carefully select the ingredients from the top markets in Rome so that to offer the best quality possible. We will also join you at the table to enjoy the meal together and chat cheerfully while drinking our favourite local wines. Gluten free and/or Vegetarian meals can be offered.

We hope you are looking forward to eating with locals in Rome! On the menu Our menu consists in a traditional five-course Southern and Roman dinner.

Antipasto - Caprese Salad (mozzarella di bufala, fresh tomatoes, basil and olive oil) or - Prosciutto Crudo di Parma with mozzarella di bufala or - Selection of local cheese (parmigiano, pecorino) and cold cuts (prosciutto, mortadella, salame) First Course - Rigatoni all’Amatriciana (Pasta with tomato sauce, cured pork slices aka “guanciale” and grated pecorino) or - Spaghetti alla Carbonara (Pasta with a creamy Roman sauce made with pecorino, parmigiano, diced bacon and eggs) or - Pasta alla Norma (Vegetarian Pasta with tomatoes, aubergines, basil and salted goat cheese) Second Course - Saltimbocca alla romana (Veal cutlets with ham and sage) or - Rustico di Ricotta o Vegetariano (Cheese Pie with ricotta, smoked mozzarella and diced bacon or Vegetarian Pie with in season veggies) Side dish - Piselli alla romana (Peas with diced ham) or - Gateau di patate (Neapolitan Potato Cake with mashed potatoes, ham and mozzarella) or - Verdura di stagione

 ripassata (Sautéd in season veggies) Dessert - Affogato al caffè (ice cream soaked in Espresso coffee) or - Fragole con gelato (Strawberries with ice cream) or - Ciambelline al vino (traditional Italian wine biscuits) or

Question: What salad made from mozzarella cheese, tomatoes and basil is also the name of the town in Tuscany where Michelangelo was born?
Answer: Caprese